Spicy falafels

Ingredients:

1 can chickpeas, drained and rinsed

½ cup chopped red bell pepper

1 cup oats

2 cloves garlic

Packed ½ cup fresh flat leaf parsley - remove the stems

Packed 1/3 fresh cilantro

1/3 cup chopped scallions

Juice from ½ lemon

1 tblsp. ground cumin

1 tblsp. ground turmeric

1/2 tblsp. Sea salt

½ teaspoon pepper

1 teaspoon paprika

1-2 tblsp. water - optional

Directions:

1. Preheat your oven to 200 degrees c / 400 degress f
2. Place all the ingredients (except the water) in a food processor (or blender, it might be a bit challenging, but I made it work) and pulse until the ingredients are properly mixed - scrape down the sides if necessary, when making this in a blender you need to do this a couple of times – but do not over blend it, in my opinion they turn out better if it still has some texture. If the mixture is too dry, add the water.
3. Cover a baking tray with baking paper and use your hands to roll the mixture into balls and place them on the tray
4. Bake for about 30 minutes, turning them after 15 minutes to allow them to bake on both sides.
5. Enjoy!

I served the falafels with a big salad and homemade beet hummus - find the recipe here!